3 Ingredient Chocolate Mint Fudge is a super tasty and incredibly easy microwave fudge recipe. With a few simple ingredients and about 5 minutes, you can make smooth, creamy, decadent dark chocolate mint fudge for your Christmas goodie trays or last-minute holiday gifts.
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This Andes mint chocolate fudge recipe is the easiest fudge recipe in the world. And quite possibly the most delicious.
I mean, did you know you can make a 3-ingredient microwave fudge recipe with just chocolate chips, mint baking chips, and sweetened condensed milk? Crazy, right?
This delicious homemade fudge is sure to be a big hit during the holiday season.
It's the the perfect sweet treat for the Christmas season, gift giving, or anytime you need a chocolate fix.
More Easy Fudge Recipe Ideas
Why You're Going to Love This 3-Ingredient Fudge Recipe
Super fast and easy 3-ingredient microwave fudge -- no candy thermometer needed!
Perfect treat for Christmas time, St, Patrick's Day, or any time of year
Easy mint chocolate treat you can make in just a few minutes
Great way to make homemade holiday gifts for friends and neighbors
Ingredients
Dark chocolate chips. You can use semi-sweet chocolate chips or milk chocolate chips, or a combination of a few different types of chocolate. Since there are only a few ingredients in this recipe, use good quality chocolate.
Mint chocolate baking chips. Mint chocolate baking chips melt into the chocolate mixture and create a fun topping for the fudge. I use Andes baking chips.
Sweetened condensed milk. One 14 ounce can of sweetened condensed milk turns melted chocolate into rich, decadent, creamy fudge.
Optional Ingredients:
Salt. A little bit of salt, about ½ teaspoon, enhances the rest of the flavors of the fudge.
Vanilla extract. Add a splash of vanilla or even a few drops of peppermint extract to enhance the chocolate flavor even further!
Topping ideas. Try crushed candy canes or broken mint Oreo cookies instead of -- or in addition to -- the Andes mint chocolate chips.
Step-by-step Instructions
Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
To keep parchment paper from slipping around the pan, brush the sides with a little butter first.
Place the chocolate chips, ½ cup of Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl.
Heat in the microwave in 30-second intervals, stirring after each one, until the melted chocolate and condensed milk mixture is smooth, and creamy. Do not boil.
Pour the fudge mixture and spread it evenly into the prepared pan with a knife or offset spatula.
Immediately sprinkle ½ cup of Andes mint baking chips on top of the fudge and gently press them into the fudge.
Cover with aluminum foil and chill in the refrigerator for at least a couple of hours to set.
Before cutting the fudge, remove it from the refrigerator for 5-10 minutes to make it easier to cut and keep it from splintering. Use a sharp knife to cut the fudge into small squares, wiping the blade between cuts, if necessary.
Storage & Freezing
Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
To freeze, wrap the fudge in wax paper, then again in foil, and pop it in a freezer bag. Freeze for up to a couple of months.
Expert Tips
Add the Andes mint chocolate chips to the top of the fudge while it's still soft.
For fudge squares with clean edges, cut fudge that's been chilled in the refrigerator for a few hours.
Make a batch of this fudge ahead of time and stash it in the freezer for the holidays or last-minute snacking.
Recipe FAQs
Chill the fudge for a few hours to let it completely cool and firm up so it's easier to cut. Take it out of the fridge for 5-10 minutes before cutting to keep it from cracking.
To make clean, even cuts of fudge, first remove the fudge from the pan and place it on a cutting board. If you're going for perfectly square cubes of fudge, use a sharp knife to trim off the uneven edges. If it is difficult to cut, try warming the blade under hot water.
Measure out how large you would like your squares to be and lightly score the fudge horizontally and vertically. Cut the fudge into even strips, wiping the blade between cuts, if necessary. Line up the strips and cut them one or two at a time into equally sized cubes.
Yes. Homemade fudge freezes really well. Wrap it in wax paper and again in foil, then place it in a freezer bag. Freeze it for up to 3 months.
More Easy Recipe Ideas
Recipe Essentials
8x8 nonstick pans are perfect for making fudge, brownies, or rice krispie treats!
A set of offset spatulas is handy for spreading fudge and frosting.
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3 Ingredient Chocolate Mint Fudge
Ingredients
- 2 ½ cups dark chocolate chips
- 1 cup Andes baking chips, divided
- 14 ounces sweetened condensed milk
Instructions
- Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
- Place the chocolate chips, ½ cup Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each one, until the melted chocolate and condensed milk mixture is smooth, and creamy. Do not boil.
- Pour and evenly spread the fudge mixture into the prepared pan. Immediately sprinkle ½ cup of Andes mint baking chips on top of the fudge and gently press them into the fudge.
- Cover with aluminum foil and chill in the refrigerator for at least a couple of hours, up to overnight, to set.
Storage & Freezing Instructions
- Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks. To freeze, wrap the fudge in wax paper, then again in foil, and pop it in a freezer bag. Freeze for up to a couple of months.
Notes
- Add the Andes mint chocolate chips to the top of the fudge while it's still soft.
- For fudge squares with clean edges, cut fudge that's been chilled in the refrigerator for a few hours.
- Make a batch of this fudge ahead of time and stash it in the freezer for the holidays or last-minute snacking.
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